for
ol ive
salad and superpeppery Toscano
salame, but it was
where
mostly

yo
u

ho
pe

d

,

up
ick
p
yâ&#x20AC;&#x2122;d
bs on their way
the w su
home
a fe
from
.
work

o
im .)
s
s
j
i
nâ&#x20AC;˘ (ad n
a
i
ia
l
tal
I
ita
ly
tr u

oh my

godmother.

Stacked with
no less than five kinds of cold cuts -- thatâ&#x20AC;&#x2122;d be Genoa salami,
mortadella, coppacola, ham and prosciutto -and a slice of Provolone,
the sandwich comes on dense, chewy, wonderful
Italian b r e a d .

ﬁzzy French lemonade in hand, you
can either park it outside at one of the
cement tables and watch the absurd
comedy taking place in the parking
lot, or you can wander the aisles
and marvel at the eighteen different
kinds of anchovies, ﬁfty different
balsamics, a wide selection of
good canned tomatoes, hundreddollar trufﬂe infusions and oils,
cheeses galore, freshly made
tapenades, all shapes and
sizes of pasta, and a great
wine selection in the back.

”

You
can av
oid the
lines by
orderin
g onlin
e for pi
ckup.
Walk i
nto the
store, t
ake a h
ard left
past th
e regist
ers, wa
lk strai
ght bac
youâ&#x20AC;&#x2122;ll s
k, and
ee a sec
ond foo
d prep
area on
left, wi
your
th a ba
kerâ&#x20AC;&#x2122;s sh
elf in fr
ont of i
There,
t.
on the
shelf, y
ou will
find
your or
der wit
h your
name
on it, a
nd you
can

proceed
direc
the reg
ister.

tly to

h

k

t

a
for

n

ripe
which

tomatoes

a joy
are

worth

sweet
waiting

for!

n

v

a
h

e

s

e

provolone

{

The bread. Itâ&#x20AC;&#x2122;s
that good. Hot
pastrami. Turkey
with avocado.
Or just the bread
baguettes by
themselves.